BUTTERSCOTCH PUDDING
Steps:
- In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You'll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
- Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.
GRANDMA'S BUTTERSCOTCH PIE
This is one of my favorite holiday pies. Serve with whipped cream. Yum!
Provided by dschecht
Categories Desserts Pies Custard and Cream Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- In top of double boiler, combine brown sugar, cornstarch, salt and milk. Cook, stirring constantly, until mixture starts to thicken, about 20 minutes.
- Whisk in egg yolks; continue to cook and stir until filling is thickened.
- While pudding mixture is cooking, preheat the oven to 400 degrees F (200 degrees C).
- Remove filling from heat, and stir in butter and vanilla.
- Pour filling into prepared pie crust. Bake in preheated oven until top begins to brown, about 5 minutes.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 41.5 g, Cholesterol 59.9 mg, Fat 8.9 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 292.6 mg, Sugar 30.3 g
OLD-FASHIONED BUTTERSCOTCH PUDDING
This creamy pudding, thickened with cornstarch and egg yolks and stirred together on the stove, is as homey as it gets. Spiking the mixture with a little bourbon or Scotch isn't strictly traditional, but it does add a pop of flavor. Choose bourbon to underscore the caramelized notes of the brown sugar, or Scotch for a savory smokiness and a nod to the name. Here's a tip: Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you've ever ended up with thin, runny pudding, undercooking may have been the issue.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
- In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don't walk away, or the mixture may burn.)
- Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
- Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
- Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don't worry about the eggs curdling. You're going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
- Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don't cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
- When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
OLD FASHIONED BUTTERSCOTCH PUDDING
I have tried several "Old Fashioned" butterscotch pudding recipes..and this is the best I have found...and also, by FAR, the simplest.
Provided by LoversDream
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar and cornstarch in medium saucepan.
- Stir in evaporated milk and water.
- Cook over medium heat, stirring constantly, until mixture comes just to a boil.
- Remove from heat.
- Place egg in small bowl; stir in small amount of milk mixture.
- Add to milk mixture; cook, stirring constantly, for 1 minute (be careful, mixture will bubble and might spatter on your hand so use caution).
- Remove from heat. Stir in butter and vanilla extract.
- Pour into dessert dishes.
- Refrigerate for 1 hour or until firm.
- Top with whipped cream.
Nutrition Facts : Calories 363.8, Fat 16.3, SaturatedFat 9.8, Cholesterol 100.4, Sodium 184.1, Carbohydrate 48.1, Sugar 35.5, Protein 7.5
OLD-FASHIONED BUTTERSCOTCH CAKE
Provided by Food Network
Time 1h50m
Yield 1 (9-inch) 3-layer cake; 12 servings
Number Of Ingredients 23
Steps:
- For the cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, about 20 minutes.
- Preheat the oven to 350 degrees F and line the bottom of 3 (9-inch) round cake pans with parchment paper. Spray with nonstick baking spray. Set aside.
- Sift together the sifted flour, baking powder, and 1/4 teaspoon salt in a large bowl. Add the brown sugar. If there are any large clumps of brown sugar, break them up with a spoon. Stir, then set aside.
- Whip the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add 1/4 cup sugar and continue to whip to stiff peaks. Add the egg yolks, half-and-half, oil, and vanilla to the flour mixture. Mix until just combined.
- Fold the whipped egg whites into the cake batter a third at a time. Divide the batter among the prepared cake pans and bake for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool.
- For the frosting: Place 4 tablespoons of water in a small bowl or ramekin. Sprinkle the gelatin powder over the top, making sure the gelatin is moistened. Let stand 5 minutes to bloom.
- In the meantime, place the brown sugar, half-n-half, and 1/2 cup water in a medium saucepan. Stir. Cook over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes. Turn heat to low and add the bloomed gelatin. Stir. Cook 2 to 3 minutes, until the gelatin has dissolved. Remove from heat to cool to room temperature.
- Whip the butter in a standing mixer until fluffy. Add the cooled gelatin mixture. Whip until thickened to a creamy frosting. This will look like a curdled hot mess but keep whipping and in 10 to 15 minutes it will become a beautiful buttercream. Mix in the vanilla.
- For the butterscotch sauce:
- Melt the butter in a 2-quart saucepan over low to medium heat. Add the brown sugar, lemon juice, and 1/4 teaspoon salt. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling, about 5 minutes.
- Remove the pan from the heat and add the heavy cream. The mixture will bubble. Whisk until incorporated. Return the pan to low heat and cook for 10 minutes without stirring, until slightly thickened. Remove pan from the heat and add the vanilla. Stir. Let cool to room temperature. Sauce will thicken as it cools.
- Fill and frost the cooled cakes, drizzling the butterscotch sauce between the cake layers and on top of the frosting, and on top of cake.
OLD-FASHIONED BUTTERSCOTCH SAUCE
Make and share this Old-Fashioned Butterscotch Sauce recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan combine sugar, syrup, and butter.
- Cook, stirring constantly, over medium heat until sugar has dissolved and mixture comes to a full rolling boil. Allow to boil, without stirring, for exactly 1 minute; remove from heat and let stand for 5 minutes.
- In another bowl or large measuring cup, combine evaporated milk, baking soda, and vanilla. Stir into the slightly cooled sauce.
- Pour into jars, cover, and refrigerate.
- Place jar in a pan of warm water to reheat.
HOMEMADE BUTTERSCOTCH PUDDING
Homemade pudding reminds me of my grandma and how she turned milk and eggs into creamy textures before my eyes. The butterscotch in this recipe adds a caramel-sweet touch. -Teresa Wilkes, Pembroke, Georgia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, combine the first five ingredients. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into the egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook 2 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat., Stir in butter and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to six dessert dishes. Cover and refrigerate until chilled. Garnish with whipped cream if desired.
Nutrition Facts : Calories 273 calories, Fat 8g fat (5g saturated fat), Cholesterol 122mg cholesterol, Sodium 198mg sodium, Carbohydrate 45g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.
OLD-FASHIONED BUTTERSCOTCH PUDDING
Categories Milk/Cream Egg Dessert Bake Chill Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Combine cream, milk and brown sugar in heavy medium saucepan. Whisk over medium-high heat until sugar dissolves. Set aside. Combine 3/4 cup sugar and 1/4 cup water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
- Slowly pour cream mixture into caramel (mixture will bubble vigorously). Bring to boil, whisking frequently to dissolve any caramel bits. Remove from heat.
- Beat yolks in large bowl. Whisk in caramel mixture. Stir in vanilla and salt. Strain custard. Skim any air bubbles from surface. Refrigerate custard until cold, about 3 hours.
- Preheat oven to 350°F. Divide custard among six 3/4-cup custard cups. Place cups in roasting pan. Add enough hot water to pan to come halfway up sides of cups. Bake pudding until set in center, about 45 minutes. Remove cups from pan. Cool at room temperature 2 hours. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)
HOMEMADE BUTTERSCOTCH PUDDING
Make and share this Homemade Butterscotch Pudding recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 13m
Yield 4
Number Of Ingredients 6
Steps:
- in a saucepan, combine sugar, flour, eggs, salt and milk.
- cook over medium heat, stirring constantly until mixture starts to bubble and thicken.
- remove from heat.
- blend in vanilla with a hand blender.
- pour into dessert cups and chill.
Nutrition Facts : Calories 353.1, Fat 6.9, SaturatedFat 3.6, Cholesterol 110.1, Sodium 183.6, Carbohydrate 65.7, Fiber 0.2, Sugar 53.6, Protein 8
REAL BUTTERSCOTCH PUDDING
This contains both "butter and Scotch"! Found it in Cottage Living, April 2007 edition. This pudding looked very interesting and was a different way of presenting an "old" idea. Chill time is 4 hours or longer - that is if you can wait longer! It is best if you make the nuts ahead of time.
Provided by Manami
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- MAKE PUDDING:.
- Bring brown sugar and 3 tablespoons water to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves.
- Boil 2 minutes, stirring constantly, and reduce heat, if necessary.
- Add cream and 1 1/2 cups milk, return to a boil (don't worry if mixture curdles), and turn off heat.
- Place cornstarch and salt in a food processor, and pulse to blend.
- Turn mixture out onto waxed paper.
- Place granulated sugar and egg yolks in food processor, and blend 1 minute.
- Scrape down sides of bowl, add remaining 1/4 cup milk, and pulse just to mix.
- Add cornstarch mixture, and pulse a few times to blend.
- Pour hot mixture very slowly through food chute while processor is on; pulse.
- Pour mixture back into saucepan.
- Whisk constantly over medium heat, making sure to get into edges of pan, about 2 minutes or until pudding thickens and bubbles come to the surface and pop. (Pudding will thicken but should not boil, so reduce heat, if necessary.).
- Return pudding to food processor; pulse.
- Add butter, vanilla, and Scotch; pulse until well blended.
- Pour into 6 (4-to-6-ounce) ramekins or serving dishes.
- Press a piece of plastic wrap against surface of each pudding, and chill 4 hours or up to 2 days.
- Serve cold, and garnish, with buttered pecans.
- MAKE BUTTERED PECANS: (MAKE THESE FIRST).
- Line a plate with a double layer of paper towels, and set aside.
- Toss pecans in small skillet over medium heat.
- Cook, stirring constantly, 1 minute or until lightly toasted.
- Add butter, and continue to cook, stirring constantly, 2 minutes or until pecans have absorbed most of the butter.
- Remove from heat, and stir in salt, if desired; turn out onto paper towels.
- Cover with another double layer of paper towels, and pat to remove excess butter.
- Let cool to room temperature.
- Store nuts in airtight container at room temperature up to 3 days.
Nutrition Facts : Calories 395.8, Fat 25.9, SaturatedFat 12.1, Cholesterol 149, Sodium 145.4, Carbohydrate 34.5, Fiber 0.9, Sugar 28.3, Protein 4.8
OLD FASHIONED BUTTERSCOTCH CANDY
Make and share this Old Fashioned Butterscotch Candy recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 22m
Yield 1 pound
Number Of Ingredients 4
Steps:
- combine all ingredients in a heavy pan over medium heat.till mixture reaches the soft crack stage -- 270*-289* on a candy thermometer.
- pour into buttered jelly roll pan --
- set aside to cool.
- cut into squares to serve.
- wrap in colorful waxed paper squares.
Nutrition Facts : Calories 1958, Fat 46, SaturatedFat 29.1, Cholesterol 122, Sodium 328.8, Carbohydrate 400.1, Sugar 399.7, Protein 0.5
KELLY'S BUTTERSCOTCH PUDDING
This is a wonderful pudding recipe I have been making for years. Our family loves it best when it's hot. Can also use as a pie filling.
Provided by COOKIEWOMAN
Categories Desserts Custards and Pudding Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl, mix together brown sugar, cornstarch and salt. Add enough milk to make thick paste. In a saucepan over medium heat, bring milk to a boil. Stir in brown sugar mixture, return to a boil, and cook for 1 minute.
- Place egg yolks in small bowl. Temper the yolks by quickly stirring in about 1/4 of hot milk mixture. Pour yolk mixture back into hot milk mixture, and return to heat. Cook, stirring constantly, for 1 minute; remove from heat. Stir in butter and vanilla until butter is melted. Pour into bowls, and let cool slightly.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 70.4 g, Cholesterol 198.8 mg, Fat 18.4 g, Fiber 0.1 g, Protein 8.2 g, SaturatedFat 10.8 g, Sodium 469.6 mg, Sugar 62.1 g
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- Over medium/medium-low heat, melt the brown sugar with the salt and the water. The water helps the sugar to dissolve and melt evenly. Heat until bubbling, and continue to cook for 5-6 minutes more, keeping a close eye on it and making sure it doesn't burn. Don't stir it while it is cooking, but you can swirl the pan around a bit to distribute the heat if needed.
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